🎂 Что Приготовить на День Рождения? Мой Супер Набор из 8 Блюд! ❤️

🎂 Что Приготовить на День Рождения? Мой Супер Набор из 8 Блюд! ❤️

Hello everyone! Today we will prepare an 8-course birthday menu. Since it is summer now, there will be many recipes with vegetables. At your discretion, you can also add your favorite dishes. We will prepare 3 salads: eggplant salad, liver salad and vegetable salad with tomatoes and cucumbers. We will prepare a light tomato appetizer and a beautiful zucchini snack cake. We will prepare a fish roll. For the main course, we will serve stuffed chicken fillet. And we will make a very tasty Mosaic cake. First, we will prepare the cake, since it can be prepared the day before the celebration. It is bright, tasty and not at all difficult to prepare. Both adults and children will love this cake! First, prepare the sponge cake. Break 2 eggs into a bowl. Pour 150 g of sugar. Add a pinch of salt. Beat everything until smooth for about 2 minutes. Dense foam is not needed in this recipe, just mix the ingredients well. Pour 120 ml of room temperature milk into this mass. Mix a little. Pour in 60 g of odorless vegetable oil. Mix everything again. Pour 150 g of flour and 40 g of cocoa into a sieve. Sift everything through the sieve directly into the dough. First, sift about half of the flour with cocoa and pour 4 g of baking soda here. Mix. Sift the rest of the dry mixture. Mix again. Pour 1 teaspoon of 9% vinegar into the mixed dough. Mix everything. And at the very end, pour 100 ml of boiling water into the dough and mix again. The dough turns out liquid. Pour all the dough into a form covered with parchment paper. The form should be such that the liquid dough does not spill out through it. The diameter of my form is 21 cm. Put everything in the oven preheated to 160 degrees. Up + down mode. Bake for about 35-40 minutes. Check the readiness of the sponge cake with a wooden stick. It should come out dry. Leave the finished sponge cake to cool . Take the already cooled sponge cake out of the mold. Cut it into 2 approximately equal parts. Pour 1 pack of jelly into a bowl and pour in 400 ml of hot water. Mix everything until the gelatin is completely dissolved. My jelly is designed for 500 ml of water, but I specifically reduced the amount of water by 100 ml. This is done to make the jelly denser. For the cake, I diluted three jellies: strawberry, pineapple jelly and gooseberry-flavored jelly. Pour each jelly into a separate flat container and leave it to cool at room temperature first, and then put it in the refrigerator so that it hardens completely. When the jelly has hardened and the sponge cake has cooled, assemble the cake. Pour 20 g of gelatin into a small bowl. I use instant gelatin. Pour in 120 ml of water at room temperature. Mix everything. Leave to swell for 10-15 minutes. Take 500 ml of sour cream and pour in 3 tbsp. of sugar and 10 g of vanilla sugar. Mix everything. The sour cream should be taken out of the refrigerator 15-20 minutes before cooking so that it warms up a little. Melt the swollen gelatin in the microwave, to do this, heat it for 10 seconds in 3-4 approaches, stirring after each time. The gelatin needs to be heated to about 60 degrees. Pour 2-3 tbsp. of sour cream into the heated gelatin and stir. This method equalizes the temperature difference between the gelatin and sour cream, which will prevent lumps from forming in the sour cream. Then pour this entire mixture into the sour cream and stir. I use 15% sour cream. If desired, you can use higher fat sour cream or replace it with natural yogurt without additives. Cut the hardened jelly into small cubes. Combine all the colors of jelly in one container and mix them a little. Transfer the pieces of jelly to the prepared sour cream with gelatin. Mix everything carefully. Put the bottom cake layer on the dish. Put in a culinary ring. Insert acetate film between the ring and the cake layer. Press everything well to the size of a biscuit. Instead of acetate film, you can use a cut plastic folder for paper. Pour the prepared mass with jelly cubes onto the cake layer. If the mass is very liquid and you are afraid that it will leak out of the mold, then leave it for a while longer so that the gelatin begins to set a little, and only then pour it out. Smooth the jelly on top and cover with the second cake layer. Cover the cake pan with cling film and put it in the refrigerator to harden for at least 4 hours, or better yet, overnight. The cake has hardened. Remove the pan. And remove the acetate film. The cake is ready and can be served. The “Mosaic” cake turned out to be very beautiful in section and very tasty. It perfectly combines soft chocolate sponge cake and sour cream jelly. The cake is not difficult to prepare, the main thing is to be patient until it hardens. This cake is perfect for both a festive table and for every day. The second dish we will prepare is a spectacular and tasty one – a zucchini cake that everyone will like. Grate the zucchini on a coarse grater. I use young zucchini, so I grate it with the skin. If you take more mature ones, it is advisable to cut off the skin and remove the seeds. In total, you will need 1.5 kg of zucchini. Salt the grated zucchini with about 2 teaspoons of salt. Mix and leave for 10-15 minutes so that the zucchini releases juice. Prepare the sauce. Take 150 g of cream or cottage cheese. Add 3-4 tablespoons of mayonnaise. Press 3-4 cloves of garlic into the same bowl. Add 1-2 teaspoons of mustard seeds. Season with ground black pepper. Mix everything. Chop a large bunch of dill with a knife. Add half of the chopped dill to the sauce. The other half will go into the zucchini pancakes. Mix everything again. The sauce is ready. The zucchini has already released juice. Squeeze them with your hands and put them in a separate bowl. Break 4 eggs. Add a little salt. Season with ground black pepper. Mix everything. Pour flour into the same bowl and mix. I needed about 130 g of flour. But you look at the consistency of the dough. It should be relatively thick. Add the second part of chopped dill to the dough and mix. Pour some vegetable oil into a preheated frying pan. Put the zucchini dough and distribute it evenly over the pan. Fry the pancakes over a heat below medium first on one side until golden brown, and then turn over to the other side. The pancakes should not be too thin, otherwise they may tear during the turning process. But you should not make them thick either, as they will not be as tasty. From this amount of dough, I got 6 pancakes in a frying pan with a diameter of 24 cm. Cut the tomatoes in half and cut into slices. For the dish, you will need 500 g of tomatoes. Grate 100 g of cheese on a coarse grater. Put the zucchini cake. Put the first pancake on the bottom of a flat dish. It is desirable that the pancakes have already cooled down and are not hot. Grease it with the prepared sauce. Lay out the tomato slices. Sprinkle the tomatoes lightly with grated cheese. Cover with the second pancake on top. Stack the entire cake in this manner, alternating the zucchini pancake, sauce, tomatoes and grated cheese. Place the last pancake. Grease it with sauce on top as well. Sprinkle with grated cheese. Now let’s make a cake decoration. Carefully cut off part of the skin from the tomato, slightly capturing the pulp. One small tomato will make two poppy flowers. Place the tomato decoration on top of the cake. Put half a black olive in the middle. I made 7 such improvised poppy flowers using this method. Fill the remaining space between the flowers with parsley. The dish is ready to serve. The zucchini cake turned out very tasty and beautiful. It can, and even should, be prepared in advance. It will stand perfectly overnight in the refrigerator and will only become tastier. This appetizer is perfect for every day, and it will not be superfluous on the festive table. The third thing we will prepare is a delicious fish roll. It looks impressive, is easy to prepare and will decorate any table. Take the pangasius fillet. Cut it lengthwise without cutting all the way through. You should get a large piece of fish in the shape of a butterfly. The weight of one fish fillet is 700 g . Beat the fish a little with a meat hammer on one side. Salt everything. Sprinkle with fish seasoning. I have seasoning without salt. Drizzle a little vegetable oil so that the seasonings penetrate the meat better. Rub all the seasonings with your hands. Cut 200 g of tomatoes into quarters. Remove the core with the seeds. I use cherry tomatoes, but you can also use any other tomatoes. Cut the tomato pulp into strips. Cut 120 g of cheese into slices. I use Gouda cheese. Place a strip of cheese slices on the prepared fish fillet, from the wider edge. Place a strip of tomatoes next to it. Carefully roll everything into a roll. Place the fish roll on foil. Sprinkle the roll with fish seasoning on top. Rub it a little with your hands. Wrap the roll in foil. Place in a baking dish. I made two such fish rolls. Put everything in the oven preheated to 200 degrees. Bake for about 35 – 45 minutes. It all depends on the thickness of the roll. The rolls are already baked, you can leave them like this, or you can unfold the foil and put the oven on, turning on the top grill for another 5 minutes so that the top browns. Remove the hot baked rolls from the oven and leave to cool. Cut the finished rolls into portions. To ensure that the rolls are cut well, place them in the refrigerator for a couple of hours after cooling. Arrange the fish rolls beautifully on a plate. I decorated the plate with lettuce leaves beforehand. Serve. Fish rolls with tomatoes and cheese are not only delicious, but also very beautiful. This is a great option for both everyday and festive menus. Next, we will prepare an incredibly delicious salad with eggplants. The amount of products is minimal, but the taste is simply amazing. Cut off the tails and the bottom of the eggplants. Partially peel off the skin. You can leave it on or peel it off completely, if desired. In total, you will need 1 kg of eggplants for the salad. Cut the eggplants in half, first crosswise, then lengthwise. Cut everything into pieces about one and a half centimeters thick. Transfer the sliced eggplants to a bowl. Salt everything to taste and mix. Leave for 20-30 minutes so that the eggplants release juice. 20 minutes have passed. Place the eggplants on a board. Blot the liquid with paper towels. Place the dried vegetables back in the bowl. Pour vegetable oil over them and stir. You will need about 3-4 tablespoons of vegetable oil. Place the prepared eggplants on a dry hot frying pan. There is no need to add vegetable oil to the frying pan. Fry over medium heat until lightly golden brown. When the eggplants are slightly fried, turn them over and fry on the other side. To speed up the process, it is better to do this in two frying pans at once. Remove the finished eggplants from the heat. Fry all the eggplants in this way. Cut off the top and bottom of the pepper. Cut out the seed pod. First cut the pepper into small slices. And then cut the resulting slices into bars. Cut the top and bottom of the pepper into strips. Chop a large bunch of parsley with a knife. Place the fried eggplants, peppers and parsley in a large bowl. Prepare the salad sauce. Pour 3 tbsp of vegetable oil and 3 tbsp of soy sauce into a small bowl. Pour in 1 tbsp of apple cider vinegar. It can be replaced with lemon juice or 9% table vinegar. Add 1/2 tsp of salt. Add salt depending on how salty your soy sauce is. Pour in 1 tsp of sugar, which can be replaced with honey. Pour in 1 tsp of sweet ground paprika, 2 tsp of sesame seeds and 1/2 tsp of ground black pepper. Squeeze 2-3 cloves of garlic through a press here. Mix everything until the sugar and salt are completely dissolved. Pour the prepared sauce over the salad. Mix. Let the salad sit for 10-15 minutes. Put the finished salad on a plate and serve. The eggplant salad turned out very tasty and beautiful. It combines all the ingredients perfectly. This salad can be prepared in advance. Which is very convenient. Be sure to prepare it and please your family with a delicious dish. The fifth one is a quick and original snack in just a couple of minutes. Simple ingredients in an ideal combination make it especially tasty. Grate the crab sticks on a coarse grater. You will need 100 g of them . Also grate 100 g of feta cheese. It can be replaced with another cheese, but I really I recommend taking feta cheese, it is the most ideal combination with tomatoes. Add 1-2 cloves of garlic through a press. Season everything with mayonnaise and mix. Cut tomatoes into circles. The thickness of the circles should be about 7-9 mm. Do not cut too thinly, as it will be inconvenient to take the appetizer. Put lettuce leaves on a plate. Put tomato circles on top of the greens. Put the prepared filling on top of each tomato. This amount of filling was enough for me for 14 tomato circles. For this amount of filling, I cut 3 medium-sized tomatoes. Sprinkle everything with a little ground black pepper on top. The appetizer is ready, serve it on the table. The tomato appetizer turned out to be unusually tasty and light. It perfectly combines salty feta cheese with sweet tomatoes. And garlic and crab sticks give this appetizer a unique taste. It is prepared very simply and quickly and suits any table. Sixth, we will prepare a salad from available ingredients, but with an unusual and spectacular presentation. It turns out fresh, tasty and very easy to prepare. Cut the onion in half and cut into half rings. Since my onion is large, I only use half. Place the onion half rings on the bottom of the dish. Sprinkle a little sugar on top of the onion. Pour 1 tablespoon of wine vinegar. You can also use apple cider vinegar or 9% table vinegar. Cut the cucumbers into slices. In total, you will need 4-5 small cucumbers for the salad. Cut the tomatoes in half and cut out the place where the stalk is attached. Cut the tomato halves into slices. I cut 3 medium-sized tomatoes using this method. Place the cucumbers and tomatoes in strips on top of the onion. Place the vegetables overlapping each other. Use this method to fold the entire salad. Chop a bunch of dill. Sprinkle the salad with dill. Prepare the salad dressing. Pour 2 tablespoons of olive oil or any other vegetable oil into a small bowl, pour in 1 tablespoon of wine vinegar, add ⅓ teaspoon of salt, add 1 teaspoon of mustard seeds and add ground black pepper to taste. Mix everything with a spoon until the sauce begins to thicken a little. Pour the prepared sauce over the salad. The salad is ready and can be served. The tomato and cucumber salad turned out very beautiful, tasty and fresh. It will go well with any dish. Anyone can handle its preparation. Next, we will prepare a quick salad from three simple ingredients. It turns out very tasty and satisfying. This is a great solution for any occasion. Cut the onion into quarter rings. Since my onion is large, I will use only half of it. Transfer the chopped onion to a small bowl. Add 1/2 teaspoon of salt, 1 teaspoon of sugar and 2 tablespoons of wine vinegar. It can be replaced with lemon juice, apple cider vinegar or 9% table vinegar. Mix everything and leave to marinate for 5-10 minutes. Cut off the top and bottom of the pepper. Cut out the seeds. Cut the pepper into strips. For the salad, I use 2 medium-sized peppers. Wash the chicken liver and cut into smaller pieces. Pour vegetable oil into the frying pan and add a small piece of butter for flavor. When the frying pan is already heated, put in the chopped liver. To ensure that the water splashes strongly when you put in the liver, you can dry it with paper towels. Fry over medium heat for about 3-4 minutes until lightly browned. Turn over and fry for another 3-4 minutes. At the end of cooking, salt the liver and pepper it with ground black pepper. Mix everything. Transfer the finished liver to a plate and leave to cool. Chop the bunch of parsley with a knife. Put the already cooled liver in a bowl, add chopped pepper. Drain the liquid that has formed from the onion. Transfer the onion to the salad. Sprinkle with greens. Salt the salad a little and pepper it with black ground pepper. Season with mayonnaise. Mix everything. Transfer the finished salad to a dish and serve. The salad turned out very tasty and bright. Chicken liver gives the salad its satiety, pepper gives it juiciness, and pickled onions give it a special piquant taste. And for the main course, we will prepare an incredibly tasty meat dish. Juicy chicken fillet under vegetables. This is a wonderful combination of meat, vegetables and mushrooms. Wash the chicken fillet and cut it lengthwise into two parts. Also cut off the small fillet separately. In total, you will need 2 chicken breasts weighing about 700 g in total . Pour about 4-5 tablespoons of vegetable oil into a bowl, add 1 level teaspoon of salt, 1 teaspoon of ground sweet paprika and 2 teaspoons of chicken seasoning. I have seasoning without salt. Mix everything. Put the prepared pieces of meat into this marinade. Stir until everything is covered with marinade. Leave to marinate for 10-15 minutes. While the chicken is marinating, prepare the vegetable filling. Cut 250 g of champignons in half and slice them. Cut 1 onion into cubes. First cut the tomato into circles, then cut it into cubes. You will need 2 small tomatoes. Pour some vegetable oil into a hot frying pan. Put the mushrooms. Cook the mushrooms over high heat until the liquid evaporates. Stir occasionally. When there is no more liquid in the frying pan, pour in some more vegetable oil and add chopped onion. Fry everything until the onion is golden. Add chopped tomatoes here. Stir and cook for another 2-3 minutes. Add 100 ml of sour cream to the frying pan and pour in 1/2 tablespoon of flour so that the sour cream does not separate. Mix everything. At the very end, salt the filling and pepper it with ground black pepper. Mix and remove from heat. Place the marinated chicken fillet in a well-heated frying pan. Fry over high heat until half-cooked, first on one side. Then turn over to the other side. Fry the fillet to seal in all the juices and make it juicy. After frying, the meat in the middle should remain raw. Place the prepared fillet in a baking dish. Put the mushroom filling with vegetables on top of each piece of meat. Grate 100 g of cheese on a coarse grater. Sprinkle each fillet with grated cheese on top. Place everything in the oven preheated to 220 degrees. Bake for about 20-25 minutes. The dish is ready. Decorate the serving plate with lettuce leaves. Place the prepared fillet under a vegetable coat on top. Serve hot. Chop a small bunch of parsley. Sprinkle the fillet with chopped parsley. Chicken fillet with vegetables turned out soft, juicy and very tasty. All ingredients go well together. This dish is suitable for both everyday and festive table. Be sure to cook it, it is very tasty.

🥳 Планируете праздник и не знаете, чем удивить гостей? Предлагаю полное меню на День Рождения из 8 простых, вкусных и эффектных блюд, которые украсят ваш стол и покорят всех! Закуски, салаты, горячее и десерты — всё в одном видео. Меню рассчитано на 8-10 человек.

ЛУЧШАЯ БЛАГОДАРНОСТЬ – подписка на канал 😍, оценка видео 👍👍👍, репост и комментарий!

ИНГРЕДИЕНТЫ:
1. Торт “Мозаика” 0:00
(для формы диаметром 21 см)
Бисквит:
яйца – 2 шт.
сахар – 150 г
молоко (комнатной температуры) – 120 мл
растительное масло (без запаха) – 60 г
мука – 150 г
какао – 40 г
пищевая сода – 4 г
уксус 9% – 1 ч. л.
кипяток – 100 мл
Крем:
сметана 15% – 500 мл
сахар – 3 ст. л.
ванильный сахар – 10 г
желе клубничное – 1 пачка
желе ананасовое – 1 пачка
желе крыжовника – 1 пачка
желатин – 20 г
вода – 120 мл

2. Торт из кабачков 7:07
Кабачковые блины:
кабачки – 1,5 кг
соль – 2 ч. л. (для кабачков)
яйца – 4 шт.
мука – 130 г (по консистенции)
черный молотый перец – по вкусу
укроп – 1 пучок
растительное масло – для жарки
Для соуса:
сливочный или творожный сыр – 150 г
майонез – 3-4 ст. л.
чеснок – 3-4 зубчика
горчица зернистая – 1-2 ч. л.
черный молотый перец – по вкусу
укроп – 1 пучок
Для начинки и украшения:
помидоры – 500 г
сыр – 100 г
петрушка – для украшения
оливки черные – для украшения (по желанию)

3. Рыбный рулет с томатами и сыром 12:38
помидоры – 200 г
сыр – 120 г
масло растительное – 40 мл
приправа для рыбы (без соли) – 6 ч. л.
соль – по вкусу

4. Баклажаны с перцем 16:20
баклажаны – 1 кг
соль – 1- 2 ч. л.
растительное масло – 3-4 ст. л.
сладкий перец – 2 шт.
петрушка
Соус:
растительное масло – 3 ст. л.
соевый соус – 3 ст. л.
яблочный уксус – 1 -2 ст. л.
кунжут – 2 ч. л.
черный перец
паприка – 1 ч. л.
сахар – 1 ч. л.
чеснок – 3 зубчика

5. Закуска с помидорами и брынзой 21:00
помидоры – 3-4 шт.
брынза – 100 г
крабовые палочки – 100 г
чеснок – 1-2 зубчика
майонез – 50 г
перец черный молотый – по вкусу

6. Салат из огурцов и помидоров 23:11
огурцы – 4-5 шт.
помидоры – 3 шт.
лук – 1 шт.
Соус:
оливковое масло – 2 ст. л.
винный уксус – 1 ст. л.
горчица зернами – 1 ч. л.
черный молотый перец

7. Салат с печенью и перцем 25:46
куриная печень – 300-400 г
перец – 1-2 шт.
лук – 1 шт.
майонез
черный молотый перец
соль
Маринад для лука:
соль – 0,5 ч. л.
сахар – 1 ч. л.
винный уксус – 2 ст. л. (яблочный уксус, лимонный сок)

8. Куриное филе под овощами 29:14
куриное филе – 2 шт. (700 г)
шампиньоны – 250 г
помидоры – 2 шт.
лук – 1 шт.
сметана – 100 мл
мука – 0,5 ст. л.
сыр – 100 г
петрушка
Маринад для мяса:
масло растительное – 4-5 ст. л.
паприка молотая – 1 ч. л.
приправа для курицы – 2 ч. л.
соль – 1 ч. л.

Хэштеги: #менюнаденьрождения #рецептнапраздник #рецепты